Panzanella Bread Salad Easy Vegan Blue Zone Recipe

Panzanella is a delicious, traditional Italian bread salad originating from Tuscany. It’s made with chunks of stale bread that are rehydrated with juicy tomatoes, cucumbers, red onions, and basil. The tasty salad is dressed with olive oil and red wine vinegar, giving it a fresh and tangy flavor. Often, capers and olives are added for extra taste. This rustic dish is a great way to use up leftover bread and enjoy a refreshing, flavorful meal, especially during the summer months … no cooking required!

This naturally vegan salad is so delicious and easy to make. It’s been over ninty degrees here the last few days and having a no cook but hearty salad that comes together in just a few minutes was a real time and sweat saver. It would be delicious in any season or temperature though. Lots of flavors here!

Ingredients in Panzanella Bread Salad

Stale Bread is rehydrated and softened by the dressing here, turning it into just slightly crunchy cubes of flavor.

Tomatoes are essential for this and just about any Italian dish. Cherry tomatoes are great here but any chopped tomato is fine. My favorite store bought tomatoes are campari but I had cherry tomatoes on hand so that’s what I used.

Cucumbers add a crisp, refreshing crunch that contrasts beautifully with the juicy tomatoes and softened bread.

Sliced Onions provide a sharp, tangy bite that balances the salad’s sweet and savory elements. I’m partial to red onions because of their vibrant color.

Basil infuses the salad with its aromatic, slightly spicy flavor. Its fresh, vibrant green leaves add a fragrant herbal note that complements the juicy tomatoes.

Caper and Olives add briny, salty little bursts of flavor throughout the salad. The capers’ tangy, pickled taste and the olives’ rich, savory notes are going to enhance this salad’s complexity, and they’re a delicious contrast to the fresh vegetables and bread.

Capers are the small, green, unopened flower buds of the Capparis spinosa plant, also known as the caper bush. They are typically pickled in vinegar or brined in salt, giving them a tangy, slightly lemony flavor with a hint of floral and mustard undertones. Used in Mediterranean and Middle Eastern cuisines, capers add a burst of sharp, salty taste to dishes like salads, pasta, and sauces.

What Bread to Use for Panzanella?

This is called bread salad for a reason. It uses quite a bit of cubed bread. Originally, it was a tasty way to use up stale bread. If you have a loaf of stale bread, this is the perfect recipe. If you don’t have stale bread on hand just cube up regular bread and let it dry a bit uncovered or just lightly toast it in the oven or air fryer until it’s slightly crispy.

How to Serve Panzanella

This summery (or anytime) salad is perfect on its own. However, I served it over a bed of chopped romaine and we called it dinner. Adding some tofu feta would be tasty and add even more protien.

A Delicious Dressing for Bread Salad

A vinaigrette dressing for panzanella is a simple yet flavorful blend that enhances the salad’s delicious fresh ingredients. It’s just extra virgin olive oil and red wine vinegar as the base, whisked together to create a balanced emulsion. Minced garlic adds a pungent kick, while Dijon mustard provides a subtle tang. A touch of salt and freshly ground black pepper season the dressing perfectly. Freshly chopped basil and a hint of lemon juice can be added for extra zest. This dressing ties together the vibrant flavors of the bread, tomatoes, cucumbers, and onions in the panzanella. A bit of aquafaba is optional but can add creaminess.

12 Reasons to Eat a Salad Every Day

Yield: 4 servings

Panzanetta Bread Salad Recipe

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Panzanella salad is a vibrant Italian dish made with chunks of stale bread, juicy tomatoes, cucumbers, red onions, and fresh basil. Tossed in a tangy vinaigrette of olive oil and red wine vinegar, it's a refreshing, flavorful, and rustic salad perfect for summer or anytime you want loads of flavor.

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

Dressing

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• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon olive brine (optional)
• 1 tablespoon aquafaba
• 2 cloves pressed or finely minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)

Salad

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• 4 cups stake bread cubes
• 2 tablespoons olive oil (or a few spritzes of an oil spray)
• 3 cups halved cherry tomatoes or chopped tomatoes
• 2 cups sliced cucumbers
• 1/2 cup sliced red onions
• 1/2 cup loosely packed chopped fresh basil
• 1/4 cup olives
• 1 tablespoon capers (optional)
• tofu feta (optional)
• romaine lettuce

Instructions

1. First, whisk together the dressing ingredients until smooth and emulsified. Set aside.
2. Cube the bread and lightly spray or toss with the oil. Place in an air fryer or the oven at 400F for about 10 minutes, or until the bread cubes are slightly browned and mostly crunchy.
3. Allow the bread cubes to cool and combine with the remaining ingredients in a large bowl.
4. Drizzle the dressing over the whole salad and toss to coat evenly.
5. Serve as is or with crumbled tofu feta, or over a bed of romaine lettuce.
6. This is best fresh but will last a few days in the fridge in an airtight container.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 515Total Fat: 40gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 6mgSodium: 705mgCarbohydrates: 34gFiber: 5gSugar: 9gProtein: 10g

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.